Apple and Cinnamon Phyllo Slices

Many a time, we are on the look out for simple edibles that we can create in a short span with minimal efforts. One such afternoon when I was in no mood to indulge in anything tedious, and was wondering what to do, my mind wandered to the phyllo pastry lying in my refrigerator. A recipe I had read on the backcover of a carton suddenly flashed in my mind. A quick glance towards my fruit basket revealed fresh and juicy red apples. I also remembered a pot of cinnamon powder lying in my store cupboard. What more could I ask for? Some butter and sugar and I was on my way, making these lovely slices. Crisp, tasty and simple is how I would describe them.

This is really simple to make and the next time around I’m going to be experimenting a bit. Substituting the butter with almond or walnut oil and maybe introducing some dry fruits like almond or walnuts between the apple slices.

Phyllo pastry is one of the most versatile things I have come across. It can be used for sweet and savoury dishes with myriad combinations. These sheets are not easily available in India. One of my friends who resides in the US and who uses phyllo quite often offered to send it to me, in her excitement completely oblivious to storage regulations for it to reach me from a place thousands of miles away, in an intact and usable form. Fortunately I came across phyllo in a gourmet store in Mumbai, exorbitantly priced but nevertheless gave me a chance to experiment. Unfortunately they have stopped stocking it and that means I cant play around with phyllo as much as I would like to, atleast until I come across another source.

Method:
Peel, core and slice apples thinly lengthwise. Mix the sugar and the cinnamon powder. Brush each sheet of phyllo pastry with the melted butter using a pastry brush and layer them one above the other. Cut into equal square slices depending on the desired size. Arrange the sliced apples on top so that they overlap each other. Dot with butter and sprinkle half the sugared cinnamon powder.
Preheat the oven for atleast 10 minutes. Bake at 180 degrees C for about 25 minutes to ½ an hour. To make them extra crisp sprinkle the remaining sugared cinnamon and bake at 200 degrees C for another 10 minutes until brown and crisp.

my dearest daughter Anu,
Today is the happiest day for u have launched a website I was unable to hold my emotions for the great job u have done simply commedable.as i know what ever u do wil excel,I remember the day when u were a 8 year old kid making BHINDI Sabji & serving 20 of us with so muh love & entusisam
though u r a science student with Rolling Shelde for chemistry with MBA Sure u r going to be a scientific cook with proffessional touch,My sinsere prayer for ur further achivements.

I posted a comment yesterday and i cant seem to find it.. anyway here goes another one! i simply loved every bit of this wonderful website!! great job.. and awesome pics!! its an icing on the cake! keep it up and looking forward to the updates. More than anything..thanks for mentioning me in your post! was pleasantly surprised. GOOD LUCK

Hi – Just chanced upon your website! It is great… and yes, cooking in India does become a challenge! I blog from Gurgaon and can’t even get my hands on a bag of chocolate chips and have to get them all the way from Delhi! Phyllo – no shopkeeper in Gurgaon seems to have heard about it also :)!!!!

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Welcome To DivineTaste!

I'm Anushruti RK, a recipe developer, food writer and photographer based in Mumbai, specializing in pure vegetarian and sattvik recipes. DivineTaste.com catalogues my quest for simple and exotic pleasures in food that lead to tremendous overall well being with simple healthful recipes, at times elaborate with occasional indulgences! Read more...